Chocolate flower for decorating celebration cakes and Entremets

Callebaut

Callebaut

Standard Supplier 8th November 2016

Chocolate flower for decorating celebration cakes and Entremets

⁣Chocolate flower for decorating celebration cakes and
Entremets by Julie Sharp

Ingredients

  • ⁣Flower Centre:
  • 811 Dark Chocolate
  • Half sphere mould
  • Petals:
  • White Chocolate
  • Yellow colouring

Method

⁣⁣Flower Centre:
Blitz the 811 Callebaut Finest Belgian Dark Chocolate in a food processor to a fine crumb.
Press the blitz chocolate into the base of a half sphere mould to form the center of the sunflower.
Petals:
Colour some white chocolate yellow with fat based food colouring (do not use a water base coloring as this will make the chocolate seize and go thick).
Temper the chocolate and then pour into a plastic cup.
Dip a paring knife into the chocolate and then lightly press down onto silicon paper or plastic acetate to form a petal.
Allow to set.
Assembly:
Arrange the petals around the edge of a disc of chocolate.
Finish the middle with the blitz chocolate center.